6 servings

INGREDIENTS

FOR CROUTONS:

• 2 large pita breads
• ¼ cup peanut oil

FOR YOGURT SAUCE:

• 3 cups full-fat yogurt
• 2 cloves garlic, mashed
• Sea salt

FOR CHICKEN LAYER:

• 10 cloves garlic, mashed
• 1 whole chicken (2 lb)
• Salt and pepper
• 2 Tbsp peanut oil
• Juice of 3 lemons

FOR RICE LAYER:

• 3 Tbsp clarified butter
• 2 cups short-grain white rice, presoaked, drained
• ½ tsp turmeric
• Sea salt
• 4 cups water

FOR GARNISH:

• ¼ cup toasted pine nuts
• ¼ cup toasted chopped pistachios
• ¼ cup toasted slivered almonds

INSTRUCTIONS

1. Split each pita into 2 rounds and cut into bite-sized squares.
2. In a large frying pan, heat the peanut oil and fry the bread squares until crisp and golden.
3. Drain the croutons on absorbent paper and set aside.
4. In a bowl, mix the yogurt, mashed garlic, and salt to make a sauce and set aside.
5. Rub the 10 cloves of mashed garlic all over the chicken, getting some under the skin. Season with salt and pepper.
6. In a large pot, heat the oil and place the whole chicken to brown all over.
7. Pour in all of the lemon juice.
8. Bring the heat down to a simmer, cover, and leave the chicken to braise until it falls off the bone, about 40 minutes.
9. Remove all of the skin and bones and discard. Reserve the meat in its lemony sauce.
10. While the chicken is cooking, make the rice. In a pot, heat the clarified butter and stir in the drained rice.
11. Add the turmeric and salt. Mix well to coat each grain.
12. Pour in the water to cover the rice by 1 inch. Allow to come to a boil.
13. Reduce the heat to a simmer, cover, and leave to cook undisturbed until the liquid is absorbed, about 10–15 minutes.
14. Leave the rice covered until ready to serve.
15. To assemble, place some of the croutons in a serving platter, followed by a layer of the hot rice.
16. Mound the chicken with its lemony sauce on top.
17. Drizzle the yogurt sauce over everything and garnish with the nuts.
18. Serve immediately.